Two points I have to make. One is that we aren't arguing. We're discussing a theory.
Secondly, a double blind taste test is how this type of issue is settled. Food companies do it all the time.
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control group study
A control group study uses a control group to compare to an experimental group in a test of a causal hypothesis. The control and experimental groups must be identical in all relevant ways except for the introduction of a suspected causal agent into the experimental group. If the suspected causal agent is actually a causal factor of some event, then logic dictates that that event should manifest itself more significantly in the experimental than in the control group.
For example, if 'C' causes 'E', when we introduce 'C' into the experimental group but not into the control group, we should find 'E' occurring in the experimental group at a significantly greater rate than in the control group. Significance is measured by relation to chance: if an event is not likely due to chance, then its occurrence is significant.
A double-blind test is a control group test where neither the evaluator nor the subject knows which items are controls.
The purpose of controls and double-blind testing is to reduce error, self-deception and bias.
A taste test is a tool used to gather information about the flavor of a food or product. It may be used by a company to ensure consistency, a manufacturer developing a new product, or a group which is trying to prove a point about the differences, or lack thereof, between two products. There are an assortment of other uses for a taste test, which is often carried out on the corporate level by professional tasters who have trained to be impartial and valuable tools in the taste profiling process.
When a taste test is used to compare or contrast foods, it is typically performed blind. In a blind taste test, the tasters do not know what they are tasting. They are offered samples of the product in identical presentations and asked to taste and profile the samples. In a double-blind taste test, the people offering the samples also do not know what they are. This is designed to ensure impartiality, making the end results potentially more valid.
Any sort of edible can be analyzed using a taste test. Some famous taste tests include the regular quality control taste tests performed by a number of companies which want to keep their products consistent and taste tests comparing well known brands of soda. Taste tests have also been performed on everything from water to salt. Often, a taste test illuminates very subtle and complex differences between product formulations, especially when professional tasters are involved.
To run a professional taste test, each taster is typically isolated in a booth. The tasters usually wear no perfumes or scents, and their clothing is laundered in neutral soaps. This is intended to minimize interference with the taste test. Usually a palate cleanser is provided as well, so that each taster can start fresh with each taste. An array of numbered samples are provided, and the taster checks each one, taking notes or making comments about the product.
When a company is gearing up for a major product release, taste tests are very important. A panel of tasters will ultimately determine the formulation of the product, by commenting on flavors and textures they like and do not like. For companies which want to keep their products consistent, a panel of trained tasters familiar with their products is crucial.
People can replicate a taste test at home for fun if they would like to do things like contrast bottled and tap water or experiment with a panel of wines. When conducting a taste test at home, try to avoid biasing the participants. A blind taste test is a great way to do that, and can be accomplished by having an administrator fill sample cups out of sight of the participants.
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